“Flavorful, Tangy, Fried Cabbage & Pork Bacon. Sauteed,
simmered & fried, then topped with hot sauce & pepper flakes”
Hey guys, im back with another delicious easy to make recipe and today i’m going to show you all how to make the world’s best fried cabbage and bacon. Fried cabbage and bacon is one of my favorite vegetable side dishes. It’s tangy, tasty, full of flavor, and compliments any main dish.
Now fried cabbage isn’t very healthy because it’s fried and whenever you fry vegetables you remove a lot of the beneficial nutrients. But hey, it’s nothing wrong with eating food solely for pleasure purposes once and a while right? Now, this cabbage recipe is so delicious you guys are going to fall in love with it and begin making it this way from this point forth. And because it’s so good, it’s important that I mention how much it shrinks.
For those of you who don’t know, cabbage shrinks significantly when it makes contact with heat, especially when fried. So while one head of cabbage looks large enough to feed a full family, it’s only enough for about 4 people….. maybe 2 because this recipe is so good people are going to be going in for seconds lolololol. I’m serious, it’s just that good!!!!
Everyone whose tried my fried cabbage recipe wanted more! How much you’d need to make ultimately depends on how it’s served and WHO YOU ARE SERVING IT TOO!!!! If you got some greedy folks over for dinner….. you better make 2 heads of cabbage because this is probably only going to be enough for 4 people but if you plan on just serving a handful of people small portions, then 1 head of cabbage should be enough. After all, i’s just a side dish although it can be eaten by itself since it has meat in it. The point is, it shrinks a lot and so you may need to double this recipe and cook 2 to 3 heads of cabbage, especially if you’re making it for a large gathering or lots of people.
When I cook fried cabbage, I start off by sauteeing the bacon and vegetables. You don’t need oil to fry cabbage because the pork bacon is going to produce all the oil you need to not only fry the cabbage but sautee the vegetables, which is what you’re going to do first.
You also don’t need to add any water to the cabbage because cabbage produces a lot of water and after you wash them they are still going to be rather wet which will provide moisture as well but I like to let the cabbage cook in a little water before it begins to fry.
Sometimes, however, you may need to add oil depending on what brand of bacon you use. Some brands of pork bacon doesn’t produce a lot of fat and you therefore end up needing an additional 1 to 2 teaspoons of oil so that the cabbage fries. Eye the bacon as it’s sauteeing and if you feel you need to add a hint of oil before adding the cabbage to the skillet, do so.
As you can see in the photo above, after I sauteed the vegetables with the bacon, a little bacon grease formed and you can see some bacon remnants at the bottom of the skillet. With a wooden spoon, scrape up the brown remnants of bacon. The brown remnants from the bacon is what darkens the water and provides a nice flavor and give the cabbage a beautiful color, it in a way carmalizes the cabbage once the water cooks down and it begins to fry.
For those of you who don’t eat pork and would rather use turkey meat or bacon, you may need to add a little oil to get the cabbage to fry because turkey bacon doesn’t produce as much bacon grease as pork bacon does. You guys are going to looooove this recipe and I hope you enjoy it as much as I always do. Check the recipe with the full deatiled instructions out below and tell me how you like it. Later!
- 1 Head Of Cabbage
- 3 Pork Bacon Strips
- 1 Medium Onion, sliced
- 1/2 Green Bell Pepper, chopped
- 1/4 Red Bell Pepper, chopped
- 1/4 Cup Water
- 1 Tbs Hot sauce
- 1 Tbs Sugar
- 2 Tsp Salt
- 1/2 Tsp Black Pepper
- 1/4 Tsp Crushed Red Pepper Flakes
- Chop the cabbage into small pieces, removing the core at the bottom of the cabbage first. Place the cabbage into a big bowl. Fill the bowl up with cool water and add 1 tbs of salt. Wash, then rinse the cabbage. (I only use about 3/4ths of the cabbage head. I don’t use the very white cabbage at the center).
- Chop the onion and peppers into small pieces.
- Chop the bacon into small pieces.
- Place a large skillet over medium-high heat.
- Add the bacon and chopped vegetables to the skillet and saute them for about 6 minutes.
- After 6 minutes, add the chopped cabbage to the skillet and pour the water into the skillet.
- Add the seasonings.
- Once the water evaporates, the cabbage will begin to fry. Once the cabbage begins to fry, stir it as it fries to prevent it from sticking and/or burning. Stir fry the cabbage for about 3 minutes or until it’s as fried as you like it,.
- Once the cabbage is done, cut off the fire and stir in the hot sauce. Serve and Enjoy!